Blackened Chicken Breast
This blackened chicken breast recipe delivers a smoky, spicy crust with juicy meat inside, perfect for weeknight meals or meal prep.
Ingredients
Chicken and Seasonings
- 4 pieces boneless, skinless chicken breasts, about 6 ounces each Choose even-thickness pieces for even cooking. Substitute with boneless chicken thighs if preferred.
- 2 tablespoons olive oil Use avocado oil for a higher smoke point.
- 2 teaspoons paprika Smoked paprika adds extra depth.
- 1 teaspoon cayenne pepper Reduce to 1/2 teaspoon for milder heat.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Preparation
- In a small bowl, mix together the paprika, cayenne pepper, garlic powder, onion powder, thyme, salt, and black pepper to create the blackening blend.
- Rub the chicken breasts with olive oil and coat evenly with the spice blend, ensuring each piece is fully coated.
Cooking
- Heat a skillet over medium-high heat and add the seasoned chicken. Use a heavy skillet like cast iron for best results.
- Cook for about 5-7 minutes on each side until the chicken is cooked through and has a blackened crust.
- Remove from heat, let it rest for a few minutes before slicing and serving to allow juices to redistribute.
Notes
Refrigerate cooked chicken in an airtight container for up to 4 days. Freeze sliced chicken for up to 3 months. Reheat in a 350 F oven or covered skillet over low heat. Serve sliced over mixed greens or in tacos.
Nutrition
Serving: 1gCalories: 290kcalProtein: 40gFat: 14gSaturated Fat: 2gSodium: 600mg
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